Fall Quinoa Salad

This is a great salad for large crowds

Salad Ingredients:
1 cup dry quinoa
2 large sweet potatoes
1 ½ cups pecans
1 cup dried cranberries or pomegranate seeds
⅓ cup chopped fresh parsley
1 – 2 organic apples chopped
1 bunch curly kale

Dressing Ingredients:

½ cup oil
¼ cup white wine vinegar
1 tablespoon lemon juice                                                                                                                              ½ teaspoon garlic powder                                                                                                             ¼teaspoon dried oregano
¼ teaspoon dried rosemary powder
¼ teaspoon dried parsley                                                                                                                          1/4 teaspoon pepper                                                                                                                                     1/4 teaspoon salt                                                                                                                                           1/8 teaspoon celery salt                                                                                                                               1/8 teaspoon ground thyme
10 drops stevia
½ teaspoon orange zest


Day before making salad:

  1. Soak quinoa overnight.
  2. Peel and cube sweet potatoes. Toss with oil and place on baking sheet. Roast at 375º for 30 minutes or until slightly browned and fork tender. Set aside to cool or make day ahead and refrigerate until ready to use.
  3. Toast pecans at 375º for 5 minutes or until fragrant. Set aside to cool or make day ahead and seal in bag or container until ready to use.
  4. Dressing: Mix together oil, vinegar, lemon juice, rosemary, onion, and stevia. Set aside or refrigerate until ready to use.


Day you plan to serve:

  1. Rinse quinoa thoroughly under running water after soaking.
  2. Bring 3 cups salted water to a boil and add quinoa.
  3. Cook for about 15 minutes or until water is gone, being careful not to burn.
  4. Fluff with a fork and set aside to cool.
  5. Wash kale, spin or shake to dry, pull leaves off of stems and rough chop. Set aside.
  6. Chop parsley and apples. Set aside.
  7. Transfer chopped kale to large salad bowl. Pour some of the dressing on the kale and with clean hands, begin to massage the dressing into the kale leaves. (This helps the kale become more tender and less fibrous.)
  8. Add all other ingredients to the bowl, and add more dressing. Salt and pepper to taste.


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